Jewelled rice with chicken
About £1.29 a plate if you bought it all. Less with what you've already got.
The app checks what's already in your fridge, prices it at your shop and runs the timers for you.
You'll need
- Rice300g
- Chicken breasts500g
- Pomegranate seeds100g
- Dried apricots60g
- Flaked almonds40g
- Ground cinnamon5g
- Onions1
- Stock cubes1 cube
Salt, pepper and oil from the cupboard. Amounts are for four; the app scales them for you.
Method
- Rinse the rice (300g). Soften the onion (1) with a pinch of cinnamon (5g) (6 min).
Kitchen note Rinse the rice in a sieve until the water runs nearly clear, so it doesn't go sticky. Then 1 mug of rice to 2 mugs of water, lid on, gentle heat. When little holes appear on top and the water's gone, turn the hob off and leave the lid on for 10 minutes to steam.
- Add the rice and chopped apricots (60g), stir, then 600ml stock. Lid on, gentle heat (15 min).
- Season and fry the chicken (500g) until golden and cooked through (12 min). Slice.
Kitchen note Pat chicken dry with kitchen roll before it goes in the pan. Dry skin crisps, wet skin steams. And don't keep poking it.
- Toast the almonds (40g) in a dry pan (3 min).
Kitchen note Toast the bread properly, golden, not pale. It holds up better under anything wet.
- Fluff the rice and scatter with chicken, almonds and pomegranate seeds (100g).
Can't find something? Doesn't matter. Swap it for something similar, it'll still be delish.